Quince Mustard

• 2 medium-size ripe quince, peeled, seeded, and coarsely chopped
• ⅓ cup firmly packed brown sugar of your choice
• ¼

Place the quince and water to cover in a saucepan. Bring to a boil, turn down to a simmer and cook over low heat, uncovered, until the quince is very tender, anywhere from 30 minutes to an hour. Add the sugar and cook until the water has mostly evaporated, mashing the quince as you do so. The mixture will be dark brown. Off the heat, blend the prepared mustard into the hot quince mash; add the